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Katie's Cucina

Polenta & Roasted Vegetable Pie

Get ready my veg friends–your going to love this recipe. If you are looking for comfort filling food–this is the pie for you. I found this recipe in the cooking section of my local newspaper and like most recipes ripped it out and placed it on my cookbook stand in the kitchen. This recipe is a little labor-some and you could easily whip this pie up on a busy weeknight if you pre-roast your veggies.
The mozzarella cheese on top is pure bliss and to me makes the pie complete. I thought I had seasoned the polenta well, but at first and second bites it was not seasoned to my liking. Now, take-note. I’m a salt phene so that’s probably why; however, the next time I make this recipe I plan to incorporate fresh herbs into my polenta and more salt. We ate half the pie for dinner and had the remainder of the pie the next day. Most foods improve in flavor the next day–not so much my friends on this one. This is a one-day no left over meal which is a tad bit sad. I didn’t feel that the polenta was as soft and moist as it was after being pulled out of the oven.  In the end this vegetarian meal will be added to my meal rotation list. It was delicious and even my non-vegetarian husband loved it.
Adapted from: Chicago Tribune from Laura Washburn’s Book; “Vegetarian Food for Kids: Nutritious and Delicious Recipes for Healthy Children” 
Polenta & Roasted Vegetable Pie
Author: Katie Jasiewicz of Katie’s Cucina Adapted from Chicago Tribune from Laura Washburn’s Book; “Vegetarian Food for Kids: Nutritious and Delicious Recipes for Healthy Children”
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 8
Ingredients
  • 2 zucchinis, cut into 1/4 inch strips
  • 1 red bell pepper, cut 1/2 inch thick
  • 1 large broccoli stalk, sliced in long pieces
  • 1 red onion, sliced in thick rings
  • 2 tbsp olive oil
  • 1 tsp salt
  • 3 cups water
  • 1 cup quick-cooking polenta
  • 1 tbsp unsalted butter
  • 2/3 cup grated cheddar
  • 4-1/2 oz fresh mozzarella ball, thinly sliced
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large bowl add zucchini, pepper, broccoli, and onions and drizzle with olive oil and 1/2 teaspoon salt; mix well. Place vegetables on a rimmed baking sheet and roast for 10-20 minutes or until tender and golden brown. Once vegetables are cooked chop and transfer to a lightly oiled 10-inch square baking dish.
  3. Once vegetables are cooked, heat the 3 cups water in a saucepan over medium-high heat and bring to a boil (season with 1/2 teaspoon salt). Add polenta slowly, stirring constantly. Lower heat to low and cook (stirring continuously) for 5 minutes.
  4. Remove polenta from the heat and add the butter and cheddar cheese to the polenta. Mix well and then pour polenta cheesy mixture over the vegetables in the dish (spreading evenly). Lastly, add the slices of mozzarella on top along with salt, pepper and parsley flakes to taste. Bake until browned and bubbling; 25 minutes.
Notes

I found that the polenta needs to be well seasoned (seasonings listed per original recipe). The pie is not as juicy and flavorful the next day. Try to eat it all in one sitting!

   

12 Responses to “Polenta & Roasted Vegetable Pie”

  1. Bee (Quarter Life Crisis Cuisine) posted on April 11, 2012 at 12:20 pm (#)

    A good Meatless Monday option! Love this :)

  2. Terri posted on April 11, 2012 at 1:28 pm (#)

    Sounds good!

  3. danielle posted on April 11, 2012 at 3:12 pm (#)

    Oh my goodness – I have to make this! This sounds fabulous.

    • Katie replied on April 11th, 2012 at 4:45 pm

      Do it & make sure you season your polenta well! :)

      • danielle replied on April 14th, 2012 at 10:28 am

        I wanted to let you know that I featured this on my “What I Bookmarked This Week” post today.

        • Katie replied on April 14th, 2012 at 5:47 pm

          Thanks for the feature!

  4. Kiran @ KiranTarun.com posted on April 12, 2012 at 12:39 am (#)

    I’ve yet to try polenta or grits. This is one simple and delicious recipe. Must try.

  5. Sommer@ASpicyPerspective posted on April 12, 2012 at 9:06 am (#)

    This sounds VERY satisfying!

    I’ve got a Cocktail Contest going on right now–Come over and link up your favorite beverages!!

  6. Denise @ Creative Kitchen posted on April 19, 2012 at 12:24 pm (#)

    Looks so good! I live eggs!!

  7. Sophie posted on April 22, 2012 at 6:07 am (#)

    MMM,..What a lovely dinner!
    So vibrant in colours & ooh so appetizing too! :)

  8. Sharon Ellis posted on August 3, 2012 at 4:57 pm (#)

    I was looking for ways to use leftover polenta and found your blog site when I searched for “Polenta and vegetables”. The recipe that I use makes too much to eat at one meal for three people, but it is excellent warmed up. My recipe is adapted from Ina Garten’s and uses equal parts whole milk and chicken broth for the liquid. Maybe the extra fat keeps it soft longer. I love the way you layered your polenta and vegetables, then added cheese. What a great dish to take to someone’s gathering.

    • Katie replied on August 6th, 2012 at 6:57 am

      Hi Sharon, Thank you for stopping by and taking the time out to leave a comment. It’s much appreciated. I’ll definitely have to adapt the recipe and try adding a full fat milk when I make this again.

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